Name: Favorite Bean & Corn Chili With Pasta
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 cup diced onions; 4 garlic cloves, minced; 1 Tbsp dried oregano; 1 Tbsp chili powder; 2 Tbsp low-sodium vegetable broth; 1 (15-ounce) can kidney beans, rinsed and drained; 1 (15-ounce) can diced tomatoes with jalapeños; 1 cup chopped green bell peppers; 1 large carrot, grated; 2 cups corn; 1 tsp salt; 8 ounces whole grain pasta, cooked

By LeAnne Campbell, PhD

(2)

Super easy and tasty, this dish can be made in 10–15 minutes. You can save even more time by using canned tomatoes, canned kidney beans, and frozen corn, just make sure to check the salt content for the canned tomatoes.

Prep: 15 mins Cook: 15 mins Yield: 6 servings

Gluten Free Low Sugar Nut Free Soy Free

Reprinted from The China Study Cookbook (BenBellaBooks, 2018)

Ingredients

1 cup diced onions
4 garlic cloves, minced
1 Tbsp dried oregano
1 Tbsp chili powder
2 Tbsp low-sodium vegetable broth
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can diced tomatoes with jalapeños
1 cup chopped green bell peppers
1 large carrot, grated
2 cups corn
1 tsp salt
8 ounces whole grain pasta, cooked

Instructions

1. In a medium skillet, sauté onions, garlic, oregano, and chili powder in vegetable broth over medium-high heat until onions brown.
2. Add kidney beans, tomates, bell peppers, carrot, corn, and salt. Cover and cook over medium heat for 12–15 minutes.
3. Serve on top of cooked pasta.